Last Chance

Brân Rouge 2020,

Le Raisin Et L'Ange
Notes of undergrowth, tobacco, and spices, all accompanied by fresh, delicious, and indulgent fruit: this beautiful Ardèche red, fluid and full-bodied, is remarkable for its balance and adaptability. Perfect for all pairings and all occasions, it's not overpowering. In the Vin de France appellation, it's a blend of 100% Gamay. The grapes grew in a Mediterranean climate, with strong sunshine year-round. The vineyard is cultivated organically, and the harvest is entirely manual. The destemmed Gamay is macerated for fourteen days before pressing. Vinification and aging are carried out without any additives in stainless steel vats.

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Le Raisin et l’Ange is an Ardèche wine estate located at Mas de la Bégude, not far from Aubenas. It is a peaceful and serene place in the heart of the beautiful Ibie Valley, very close to the Ardèche Gorges. It has been run since 1983 by Gilles Azzoni, originally from Paris, who manages the farm and the six hectares of vineyard. From the beginning, Gilles has been concerned with practicing viticulture that respects nature. He wants to make “the wines he likes to drink”: thirst-quenching wines, not too alcoholic, and without added sulfites. He began by directing cultivation techniques towards organic farming, which was fully operational in 1997. The certifications (Ecocert and Nature & Progrès) were obtained in November 2010. Since his son, Antonin, took over the estate and assisted his father, a trading activity has been added to the farm's practices.
The terroir is dry, stony and clay-limestone. The vines are backed by hills and border the forest. The place has been cultivated for centuries, not only with vines but also with cereals (barley, rye). Not all of the vineyard area is exploited, and the vintages come from both the estate's grapes and organic grapes from other neighboring estates. Grown on-site or nearby, we find the typical varieties of the region—Syrah, Grenache, and Viognier—as well as Merlot, Gamay, Alicante, Cabernet Sauvignon, Sauvignon Blanc, and Chardonnay. The cultivation and winemaking methods are entirely organic and natural: nothing is added to the vineyard, nothing added in the winery. Grassing of the soil and sowing of green manure are practiced. The estate is a member of the Association of Natural Wines (AVN).

Une Rose de Blancs Rosé 2020,

La Senda
La Bodega La Senda is the creation of Diego Losada, a native of Bierzo, a region in the northwest of the province of León, bordered to the north by Asturias and to the west by Galicia. Pilgrims traveling to Compostela via the Camino Francés or the Camino de Invierno can admire its magnificent landscapes, where ancient vineyards cover the hilltops. Viticulture dates back to Roman times, but the region was so traumatized by the phylloxera crisis that vines were not replanted until the mid-20th century, without massive uprooting, giving these vines an average age of forty to seventy years. Born in Ponferrada, in the northern Bierzo, Diego has never been one for compromise. Resolutely radical, with a passion for freedom and rigor, he first applied this disposition to music in the heavy metal band he formed with his high school friends. It was later to wine that he would devote this same passion, studying organic chemistry at university and learning the scientific aspects of viticulture. But the scientific rigidity and conventional methods he discovered on some of the estates where he worked did not satisfy him. Attracted to a viticulture closer to the land, Diego reclaimed a few plots to showcase the Bierzo terroir as naturally as possible. In 2012, he created the La Senda estate, whose name means "the path," on the outskirts of his hometown. His wines would be like him: honest, frank, natural, and expressive. Not awarded the designation of origin, they are the pure reflection of their soils and climate, the personality and energy of their creator.
Two white grape varieties in equal parts: Doña Blanca and Palomino from old plots whose vines are seventy to ninety years old. The vineyard is located in the north of Bierzo, planted on quartz-clayey limestone soils, at an altitude of 550 meters. The entire harvest macerates for three days in barrels that previously contained Mencia red wine, hence the particular color of this wine, aged four months in the same barrels. No filtration or added sulfites.
Natural wine without added sulfites.

Magnum Blanc 2019,

La Sorga
Antony Tortul loves old vineyards: he devotes his life to finding and vinifying them. Just as there are landless shepherds, he can be defined as a landless winegrower, in other words, a wine merchant whose scope extends throughout Languedoc and, eastward, as far as Châteauneuf-du-Pape, in search of the best terroirs. Born in Foix, with six years of experience as a viticultural technician and oenologist in various vineyards in the south of France, he founded La Sorga in 2008. His enthusiasm leads him on a path filled with love at first sight, and each of these loves is a vineyard. The result is a stunning mosaic of natural, lively, and spirited wines, reinvented each year with around thirty cuvées per vintage. Few winemakers can include such a variety of grape varieties: the entire south of France is included, with muscats, grenaches, picpoul, mauzac, carignan, cinsault, marsanne, alicante, braucol, duras, viognier, len-de-l’el, and all the rest.
Natural wine with no added sulfites.
Quite simply called “white,” because it’s white. Is that all? The reality is much more complex. This wine comes from a terroir of puddings located in Castelreng, in the Limoux valley. It is composed entirely of yellow mauzac (thirty-year-old vines). The harvest is carried out in two selections, then goes through direct pressing without settling. The aging, on lees, continues for eight months in vats. Puddingstone is agglomerated pebbles, a soil of fluvial origin: this pebbles is beautifully reflected in the nose of this wine, all white flowers, with notes of lemon and green apple. The palate is extremely refreshing and remarkably mineral (still the pebbles), with a complex and floral finish of white fruits. This white is wonderfully pure, it's rock water, it can accompany a declaration of love if you want to illustrate the purity of your feelings. In other circumstances, serve it with anything fish. It can be kept for around ten years.

L'Opéra des Vins Charme Blanc 2021

Jean-Pierre Robinot
This 2021 vintage of Charme comes from a particularly warm year: it displays pure fruitiness and beautiful maturity with a remarkable acidity that can reasonably be called "a little taste of comeback." It's a great seducer that you won't be able to do without. It lives up to its name: this exquisite Loire Chenin offers beautiful notes of citrus and spices: white fruits, honey, lemon peel, and dried fruits on the back palate. Elegant, deep, refined, and full of liveliness, a little exotic on the edges, it exhibits beautiful minerality and plenty of freshness. Charme comes from forty-year-old Chenin vines growing on very mineral soils: siliceous, clayey (red clay), and limestone. The harvest is directly pressed and fermented in oak barrels. Vinification is done by spontaneous alcoholic fermentation with indigenous yeasts. Aging is twelve months in oak barrels, followed by three months in vats before bottling without filtration. Decanting for one hour is recommended.

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Anyone interested in natural wine in France has inevitably come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the vintages produced by Jean-Pierre, warm, friendly, and luminous, are a reflection of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir in the 11th arrondissement of Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his vineyard and make sulfur-free wines. He reclaims hillside wasteland on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the L’Opéra du vin brand, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended with natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Juliette Blanc 2015,

Jean-Pierre Robinot
One hundred percent Chenin, Juliette (named after Juliette Robinot, the winemaker's daughter) is dry and beautifully fresh. It is a remarkable expression of the grape variety, produced from vines that are over a hundred years old. The harvest is late, marked by botrytis (noble rot). After direct pressing into barrels, the wine ferments and ages for over six years in the same container. A rare wine to cherish.

To find out more
Anyone interested in natural wine in France has inevitably come across Jean-Pierre Robinot at some point and has never forgotten this smiling, bouncy figure. It is clear that while it has not yet been proven that all wines resemble their winemaker (a study to be undertaken), the vintages produced by Jean-Pierre, warm, friendly, and luminous, are in the image of their creator. After running the wine bar L’Ange Vin on rue Richard-Lenoir in the 11th arrondissement of Paris for nearly fifteen years, Jean-Pierre returned to his native Chahaignes, a small village in the south of Sarthe, on the borders of Anjou and Touraine. His dream is to acquire his own vineyard and make sulfur-free wines. He reclaims uncultivated hillside land on great terroirs, as well as troglodyte cellars dug into the tuffeau. 2002 will be his first vintage. At the same time, under the brand L’Opéra du vin, he vinifies grapes purchased from local winegrowers. Jean-Pierre Robinot practices demanding organic viticulture, without chemical weed control. The soil is worked and amended using natural composts. All harvests, carried out at maturity on healthy grapes, are done by hand. The location and climate favor noble rot.

Finisterra White 2019,

Jean-Marc Dreyer

Aromatic and floral, full of citrus peel and tropical fruits, Finisterra is a sort of quintessential Alsace wine, a rare and refined vintage of captivating complexity. Lychee, passion fruit, white flowers, ginger, and yellow rose, on an aromatic background of beeswax. This wine has balsamic accents of waxed old wood and yellow fruits (peach), spices, on a delicate mineral framework of tannins reminiscent of Chinese oolong tea. The secret? Jean-Marc Dreyer blended five grape varieties—Riesling, Muscat, Pinot Gris, Auxerrois, and Gewurztraminer—to create this skin-macerated cuvée with structure, oxidative notes, and a deep amber color. It will pair very well with roast poultry, game, and anything related to duck or goose: duck breasts, duck with blood, roast duckling, confit, and foie gras. We also imagine it with well-simmered wild mushrooms. A wine to enjoy after an autumn walk. Biodynamic method, fermentation using indigenous yeasts, unfiltered, unclarified, with no sulfites added in the vineyard or cellar.

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"Maceration is a tradition in Alsace!" says Jean-Marc Dreyer, adding that direct pressing in this region is a modern invention, linked to the advent of electricity. In the past, people worked by hand and let the grapes macerate before sending the marc to the press. » Whole-bunch maceration is Jean-Marc Dreyer's signature and represents 85% of the estate's production, the remainder consisting of direct-pressed whites, often aged using controlled oxidation. Jean-Marc succeeds several generations of his family at the Dreyer & Fils estate, established in 1830 between Obernai and Molsheim. Upon taking over the estate, he immediately opted for biodynamics, but he hesitated for a while between several methods: at first, his wines were more oaky, aged in new barrels with stirring. Then came the sweet period: all his wines contained residual sugar. In 2008, he tried vinifying without any sulfur and found his direction: the following winter, upon returning from the pilgrimage to Compostela, he swore never to add sulfur to any wine again. Having made this decision, he asserts his style around skin maceration, quite advanced, chiseled, always surprising on Alsatian grape varieties, of which it brings out the structure without sacrificing the delicacy. Jean-Marc works in single-varietal or blended vintages and also produces Pinot Noir reds of surprising depth.

M&M Rouge 2022

Jean Louis Pinto
M & M is an organic and natural red wine from Jean-Louis Pinto of the Es d’Aqui estate. Classified as a Vin de France, it comes from the Languedoc and Roussillon terroirs, and presents a rather atypical profile due to its blend. The blend is made from Mourvèdre (40%) and Muscat of Alexandria (40%) with some secondary varieties, all grown on clay-limestone soils.

Vinification
The harvest is manual and treated differently depending on the grape variety: destemmed maceration, whole bunch maceration, direct pressing. The wine is a blend of several macerations and pressings. Once blended, the wine is aged in resin vats.

Tasting
This aromatic and slightly tannic wine is made for surprises. The blend produced can only give an extraordinary result. M & M brings together several dimensions: aroma, delicacy, fruit, tannins. It is both robust and opulent. Pair it with a nice roasted poultry, a rack of roasted pork or game.

Learn more about Jean-Louis Pinto and the Es d’Aqui estate
A child of Ariège, Jean-Louis Pinto chose to stay in the country and make wines that resemble their terroir, hence the name Es d’Aqui (“He is from here”) that he gave to his wine merchant estate, located in Moulin-Neuf, a town near the Aude, between Mirepoix and Limoux. A region where vines once abounded, until the major mildew attacks at the beginning of the 20th century.

Winemaker and merchant
Jean-Louis buys grapes grown organically by winegrower friends. He monitors fruit set and ripening, and does everything he can to understand the grapes before harvesting them. He vinifies them at home using natural methods, practicing long macerations on whole bunches and very gentle pressings in a vertical press. He says he has "a lot of vines in common" with his friend Anthony Tortul (La Sorga).

All the terroirs of Languedoc
Jean-Louis Pinto's collection area extends throughout Languedoc, particularly in Hérault, Aude, and Tarn. "I make wines from the South," he says. "I'm mainly looking for terroirs that give freshness." The most powerful reds are made in five terracotta jars, which help him control extraction and give his wines, he says, "a very crystalline quality."

Bourgogne Bedeau Qvevris Rouge 2020,

Frédéric Cossard


Aging in qvevris, Georgian-style buried terracotta jars, further accentuates the velvety texture and refinement of this beautiful, highly refined Pinot Noir. This wine offers sumptuous, satiny fruit, a touch of fresh earth, and a touch of insolence to enhance the overall effect. The harvest comes from plots of forty-year-old vines in and around Volnay, and from a plot of fifty-year-old vines in Nuits-Saint-Georges.

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Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful wine-growing practices, the winemaker used this counter-example to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice which are among the most sought-after in Burgundy. Frédéric worked for a time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine merchant house and purchased organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais vintages. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. red or white, classic Burgundies or more atypical or less “regional” bottles, Frédéric’s vintages are rare and sought-after wines, which sometimes require waiting.

Les Fesses Blanc 2018,

Frédéric Gounan
A beautiful, rich, and distinguished gastronomic wine, beautifully mineral, dominated by notes of honey and white fruits (quince, apple, pear, rhubarb) of remarkable purity. No provocation in the appellation, Les Fesses is the name of the plot from which this white Sauvignon and Pinot Gris, produced biodynamically and using natural vinification, comes. The soils are rich in minerals: clay-limestone, granite, and basalt. The direct-pressed Sauvignon must ferments for six months in vats with the destemmed Pinot Gris, before aging for three years in barrels.

To find out more
Coming from a farming family established in the commune of Saint-Sandoux (Puy-de-Dôme) for at least two centuries, Frédéric Gounan was in his first life a mechanic and prototype designer for the French motorcycle brand Voxan, whose headquarters were in Issoire. He turned away from the industrial world to devote himself to wine with his partner Caroline. He intends to take advantage of the magnificent terroirs of his native village, far from "pissing the vines", as was done in the past: he notes that everything that comes from this land has exceptional taste qualities. He took over plots of Gamay from Auvergne, planted other grape varieties, and ended up producing vintages that are among the tastiest and most sought-after in Auvergne. On this land of the Chaîne des Puys, Pinot Noirs grow on black basalt soils, while Sauvignons and Pinot Gris grow on white clay-limestone soils with basalt pebbles. A fan of organic and biodynamic farming, Frédéric also applies methods that he considers appropriate to the climate and terroir: to facilitate photosynthesis in this harsh and contrasting climate, he practices lyre trellising, which allows the vines' foliage to be aerated and exposed to the sun, guaranteeing ripe fruit at harvest. Always a mechanic at heart, he makes his tools and tinkers with his tractors according to his needs. Its wines are rare and distinguished, highly sought after by connoisseurs: small estate (less than two hectares), small production (by volume, not by spirit).

Volnay Qvevris Rouge 2019,

Domaine de Chassorney
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The exercise is not limited to Burgundy, as vintages are made from grapes purchased in the Jura or Languedoc regions. At his place, the work of the soil and vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Reds or whites, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
The AOC Volnay is perched on the heights of the Côte de Beaune. This wine comes from the Lurets plot, a steep terroir, facing west-southeast and located between 230 and 280 meters above sea level. The soils are mainly limestone, stony, ferruginous and reddish, and nourish magnificent vines of around fifty years old. The grapes macerate in whole bunches. The aging is about a year in barrels. The nose of black cherry delights, followed by candied fruits and peppery and sweet spices. On the palate, this wine is fresh, elegant, still full of Cossard-style fruit and silky tannins: the aging in qvevri (Georgian-style buried jars) highlights and amplifies this silky texture.
Natural wine with no added sulfites.

Hautes côtes de Beaune Puits de Chaux Rouge 2018, Frédéric Cossard
This Pinot Noir comes from the Puits de Chaux plot in Hautes Côtes de Beaune. The hilly, west-facing terroir is located between 280 and 450 meters above sea level. The soils are dominated by marl formations and limestone scree. The grapes macerate in whole bunches. Aging is approximately one year in barrels. The wine is subtle, airy, with great aromatic expression.
Natural wine with no added sulfites.

Ploussard Rouge 2019,

Fréderic Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked for some time as a wine broker before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne-Hautes-Côtes-de-Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice isn't limited to Burgundy, as some vintages are made from grapes purchased in the Jura or Languedoc regions. At his farm, the soil and vines are cultivated as naturally as possible: regular ploughing by horse, and no addition of chemical fertilizers or weedkillers. The vines are tended according to biodynamic principles: homeopathic treatments based on essential oils, copper, and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and sought-after wines, which sometimes require waiting.
Our famous Burgundian vinifies beyond Burgundy, and the exercise is successful: this Ploussard du Jura, from a fifty-year-old plot in Sainte-Agnès, is fluid, easy-drinking, fruity and of great finesse, although a slightly higher extraction rate than the average for the grape variety gives it a denser, more full-bodied expression than usual. The harvest comes from a forty-year-old plot with clay-limestone soil in Arbois. The harvest ferments in whole bunches for three weeks before being pressed. The must is poured into old barrels for six months of aging. This wine has a sort of airy lightness and an almost abstract purity, dressed by red fruits. Lots of spice, depth, blood orange, spices that persist until the finish which extends to a high point of a beautiful bitterness.
Natural wine without added sulfites.

Chassornade Blanc Pétillant 2019,

Frédéric Cossard
Through his entirely natural work, Frédéric Cossard gives voice to the terroirs and Burgundy wines, undistorted by agricultural chemicals. Having observed, during his years of trading, the existence of harmful viticultural practices, the winemaker used this counterexample to practice unadulterated viticulture. Thus, he produces vintages of purity and elegance without artifice that are among the most sought-after in Burgundy. Frédéric worked as a wine broker for some time before creating the Chassorney estate with his partner Laure in 1996: initially a few ares of vines in Saint-Romain, Auxey-Duresses and Savigny-lès-Beaune, and currently ten hectares spread across the Nuits-Saint-Georges, Pommard, Volnay, Bourgogne Hautes Côtes de Beaune and Bourgogne appellations. In 2006, he created his own wine trading house and buys organic grapes to vinify, according to his style and convictions, great vintages such as Meursault, Puligny-Montrachet, Chassagne-Montrachet, Pommard, Nuits-Saint-Georges, Chambolle-Musigny, Vosne-Romanée and several Beaujolais crus. The practice is not limited to Burgundy since vintages are made from grapes purchased in the Jura or Languedoc. At his place, the work of the soil and the vines is done as naturally as possible: regular plowing by horse, no addition of chemical fertilizers or weedkillers. The vines are cared for according to the principles of biodynamics: homeopathic treatments based on essential oils, copper and sulfur in minimal doses. The harvest is entirely manual, carried out at full maturity, at the end of October. Red or white, classic Burgundies or more atypical or less "regional" bottles, Frédéric's vintages are rare and coveted wines, which sometimes need to be waited for.
Aligoté was the first white grape variety of Burgundy - well before Chardonnay - and it deserves to regain its nobility. Vinifying it as a natural sparkling wine is not a bad idea, quite the contrary: the round, pleasant and fruity notes (lemon) of the grape variety stand out elegantly. Absolutely delicious.
Natural wine with no added sulfites.

Morey-Saint-Denis 1er Cru Monts Luisants Rouge 2016,

Frédéric Cossard
A very rare, dense, and elegant vintage, bursting with aromas of fresh fruit, from a small plot above the village of Morey-Saint-Denis. The Pinot Noir planted here is of the Pinot Fin variety, a very old and increasingly rare strain. The vines are around seventy years old. This captivating wine promises to improve for a long time to come.
A natural wine with no added sulfites.

Pairs with: Game birds, Game animals, Terrines and pâtés, White meats, Andouillette

Le Grenache du Bois Saint Jaume Rouge 2020,

Fond Cyprès
Fresh, delicious, supple, intense, balanced, and with a surprising length on the palate, this beautiful red Grenache is perfect for drinking or keeping. Delicate and velvety, it offers beautifully blended tannins and a magnificent balance with notes of undergrowth and garrigue plants. It has the generous and caressing character of its grape variety. This is a good example of Fond Cyprès' "forest" wines, marked not only by their grape varieties but also by the wooded and windy environment that refreshed the grapes' growth. After hand-harvesting, destemming, and four weeks of fermentation in concrete vats, the wine spends ten months aging in old barrels. It comes from a sandy plot of Grenache vines surrounded by a forest and a biodynamic olive grove. It is aged for nine to twelve months in old 228-liter demi-muids, which have the advantage of not oaking the wine but ensuring a comfortable, gentle aging process.

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This Languedoc estate is built on solid foundations: its two winemakers, Rodolphe and Laetitia, are also descendants of winemakers. Even before planting their first vine, they already had a clear objective: "to produce southern wines that reflect us, wines with character, attached to our soils, with freshness and refined tannins." They want to obtain entirely natural wines, concentrates of terroir. In the old Corbières massif, they are taking over an old heart of the estate already planted with abandoned Carignan and Grenache, which have seen neither fertilizer nor pesticides for years: these clean, living soils are an ideal condition for launching into natural wine. Around this historic heart, they first planted Grenache Noir and Syrah, then a plot of white grape varieties: Viognier, Grenache Blanc, Roussanne. The estate has been Ecocert certified since 2010 and also complies with the Nature & Progrès charter. The vinification is done without the addition of sulfites or exogenous yeasts. "We make wines for pleasure," say Laetitia and Rodolphe. For them, natural wine is first assessed by taste, from the harvest. The vintages closely follow the plots, the musts are fruity, fluid, and complex. The wines of Fond Cyprès poetically evoke the estate's ecosystem and the vegetation that protects the plots: the pine forests, the shady springs, the beauty of the natural environment that brings freshness to the wines and leaves the soil's signature. Deliciously balanced between mineral imprint, vegetal environment and expression of fruit, the wines of Fond Cyprès reflect the South: the caress of its sun, but also the freshness of its shadows.